Vindaloo or Vindalho paste

Watch my step-by-step videoVindalooPasteH

If you’re familiar with Indian food, you must know that Vindaloo is one of the most famous curries from Goa. With it’s origins from Portugal, the cuisine from Goa is famous for it’s curries made with a combination of chillies, spices and vinegar. This Vindaloo recipe is my mom’s. Kashmiri Chillies are always used, they aren’t terribly hot and impart a wonderful red color. I hope you enjoy it!

Vindaloo or Vindalho paste

Ingredients

  • Dry Ingredients
  • 20 Kashmiri Chilies
  • 1/2 tsp turmeric
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • Wet ingredients
  • 6 cloves garlic
  • 1 inch stick of ginger
  • 1/4 cup Goa vinegar or any red wine vinegar
  • Water as required

Instructions

  1. First grind the chillies
  2. Then add the other dry ingredients
  3. Remove from the food processor
  4. Add the wet ingredients and grind
  5. Return the dry ingredients to the wet, add water as required and grind
https://kravingsfoodadventures.com/vindaloo-or-vindalho-paste/

Shrimp Chilli Fry

Watch the step-by-step videoShrimpChillyFry_PosterHNT

Shrimp or Prawn Chilli fry is a delicious recipe made with spices, green chillies and tomatoes. This version is made for a filling that you can use in a potato chop, pan roll or my delicious Shrimp papad.

Shrimp Chilli Fry

Ingredients

  • 1 lb white shrimp cleaned and deveined
  • 2 tsps ginger and garlic paste
  • 1 tsp each turmeric and chilli powder
  • salt
  • 2 tbsps or more oil
  • 2 red onions finely chopped
  • 3 green chillies finely chopped
  • 1 tomato finely chopped
  • few drops of vinegar
  • 1/2 cup chopped coriander
  • salt to taste

Instructions

  1. Since this is being prepared for a filling, I'm going to roughly mince the shrimp
  2. In a bowl add 2 tsps of ginger and garlic paste, the spices and salt to the shrimp ad leave to marinate for at least a half hour.
  3. Heat some oil and saute the onions till they just start to turn golden brown. Add the chillies
  4. Add the shrimp and cook
  5. Add one finely chopped tomato, cover and cook for a minute till mushy.
  6. Remove the cover to dry out the mixture, add some salt, a few drops of vinegar and follow with chopped coriander.
  7. This tastes amazing as a stuffing for Shrimp Papad
https://kravingsfoodadventures.com/shrimp-chilli-fry/

Stuffed Crispy Pappadums with a Shrimp filling

Watch step-by-step instructionsStuppedPapads_HNT

If you’ve ever been to Goa and eaten at a beach shack, you’ve definitely had this delectable snack. Crispy pappadum stuffed with a Shrimp Chilly fry filling, rolled, sealed and fried. Papads or Pappaadums are made from a lentil flour paste that was traditionally dried in the sun by the ladies of the household. Today these are available in a wide variety of flavors and sizes. The best kind for this snack is the type that does not have any holes that will let the oil through.

These must be prepared to order. If you must prepare them ahead, roll them, let the papad dry out and just fry it in hot oil before you serve it.

Stuffed Crispy Pappadums with a Shrimp filling

Ingredients

  • 24 papads
  • Shrimp filling - http://kravingsfoodadventures.com/shrimp-chilli-fry/
  • 1 egg beated
  • Oil for frying
  • You will also need
  • A plate large enough to soak the papads
  • A board with planty of kitchen towel to try the papads off
  • A brush to brush on the egg
  • A platter with wax or parchment paper to store the prepared papads
  • A pan with a few tbsps of oil
  • Two spatulas to help you turn the papads easily

Instructions

  1. Soak the papad and flip over
  2. Remove onto board and dry
  3. Brush with egg wash
  4. Add the filling in a line
  5. Roll the papad sealing the edges
  6. Add to the hot oil and cook the papad on all sides,
  7. Serve immediately
https://kravingsfoodadventures.com/stuffed-crispy-pappadums-with-a-shrimp-filling/

Fish Caldine or Caldinho

Watch step-by-step videoFishCaldine_H2

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I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.

Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Fish Caldine or Caldinho

Ingredients

  • Masala
  • 1 tsp each cumin, coriander and poppy seeds
  • 2 red Kashmiri chillies, deseeded
  • 2 cloves of garlic
  • 1 tsp turmeric
  • Small ball of tamarind
  • 1 cup fresh grated coconut
  • 1/2 chopped onion
  • Grind all the above together with a little water
  • 1/2 chopped onion
  • 4 green chillies slit in half
  • 1 tsp chopped ginger
  • 1 chopped tomato
  • 1 can(400 ml) of coconut milk
  • salt to taste
  • 10 okra slit in half
  • 1 lb Tilapia filets cut in cubes

Instructions

  1. Heat some oil and sauté the onions, green chillies and ginger.
  2. Add the tomatoes and cook.
  3. Add the spice paste and sauté
  4. Add a cup of water to the blender and add to the paste.
  5. Add salt to taste.
  6. Add the coconut milk and bring to a boil.
  7. Add the okra, cover and cook for a few minutes till tender.
  8. Slide the fish in, cover and cook.
  9. Serve with rice.
https://kravingsfoodadventures.com/fish-caldine-or-caldinho/

Prawn Masala

  View my step-by-step video instructions

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As long as I can remember, Prawn and Shrimp have been the center of our family’s menu. My father’s side of the family comes from Goa surrounded by beaches so seafood is always the protein of choice. My mom’s side are based in Mumbai, also on the coast and famous for it’s seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

This recipe has become in favorite in my own household, it’s not overly spicy and extremely flavorful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.

Prawn Masala

Ingredients

  • 600 gms/1.3 lbs Prawn of Shrimp shelled and deveined
  • 1 diced red Onion
  • 6 cloves Garlic roughly chopped
  • 1" piece Ginger roughly chopped
  • 4 Green chillies(small) roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 Tomatoes diced
  • 1/4 cup Curry leaves
  • Salt
  • Fresh black Pepper
  • Chopped Coriander leaves to garnish
  • 4 -5 tbsps oil

Instructions

  1. Heat some oil and saute the Onion till golden brown
  2. Add the Garlic, Ginger and Green Chillies
  3. Add the Cumin and Coriander seeds
  4. Add the Turmeric powder
  5. Add the Tomatoes and some salt, cover and cook till the tomatoes are mushy
  6. Remove, cool and grind
  7. In the same saute pan, add some more oil and add the Curry leaves and the Mustard seeds
  8. Follow this with the Prawn and cook for a minute turning over
  9. Add the ground spice paste and cook for about 3 minutes covered
  10. Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste
  11. Add some fresh black Pepper and garnish with chopped Coriander leaves
https://kravingsfoodadventures.com/prawn-masala-2/

Green Chutney

View my step-bystep video

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This Green Chutney is the perfect blend of Sour, Spice, Sweet and Salt. Coriander and Chilies are ground with spices in some Lemon juice and enhanced with fresh grated Coconut. This is delicious spread on bread on as an accompaniment to many other snacks.

Green Chutney

Ingredients

  • Juice of 1/2 Lemon
  • 12 Peppercorns
  • 1 tsp each Garlic & Ginger paste
  • 1 green Chilli
  • 2 tsps each Cumin powder & Chaat Masala
  • 6 oz/ 170 gms Coriander roughly chopped
  • 1/2 cup water
  • 1/2 cup shredded fresh Coconut
  • Salt to taste

Instructions

  1. Start by grinding the peppercorns together with the chillies, garlic and ginger paste and spices
  2. Add the Coriander 1/3 at a time with the water and blend to a smooth paste
  3. Add the Coconut and salt and process again
https://kravingsfoodadventures.com/green-chutney/

Bombay Sandwich

View my step-by-step video

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I’m going to bring you yet another Mumbai street food recipe from my college days. Bombay may have changed it’s name to Mumbai but this is still known as the Bombay Sandwich. This sandwich consists of soft white bread, spread with soft butter and green chutney and layered with thin slices of tomato, cucumber and boiled potato. It’s dusted with chaat masala for an extra chatpata flavour. Onion rings in this sandwich are optional and should be used at your own risk.BombaySandwich_H

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When I went to art college, a vendor just outside our gates would prepare these delicious sandwiches for the hungry masses that gathered to devour them in between classes. There was even a distinction between the use of butter – sada or Amul they would ask – sada meaning ordinary butter and Amul being the leader in dairy products in India. Without a doubt, the best part of this sandwich is the green chutney which I’m going to show you how to make so lets gets started.

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Bombay Sandwich

Ingredients

  • Prepared Chutney recipe - https://youtu.be/gjoEMHNVsX0
  • 14 slices White bread, crusts removed
  • 1/4 cup soft butter
  • 21 slices boiled Potato
  • 21 slices Tomato
  • 21 slices Cucumber
  • Optional Chaat Masala for sprinkling

Instructions

  1. Spread the butter on the slices of bread
  2. Add one teaspoon of Chutney on each slice and spread
  3. On one slice layer the Tomato, Potato & Cucumber slices
  4. Cover with another slice of bread and slice in half(or more if desired)
  5. Sprinkle with Chaat Masala
https://kravingsfoodadventures.com/bombay-sandwich/

Chicken Cafreal

View my step by step video

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Chicken Cafreal is a culinary favourite from beautiful coastal Goa. This popular chicken recipe is made by blending ingredients together like green chillies, coriander, ginger and garlic together with vinegar and tamarind marinating it overnight before it’s shallow fried. Cafreals unique blend of spices and herbs makes it unique to other Indian green spice blend preparations like Hara kebabs that use a green masala base too.

Chicken is slathered in a luscious green paste made by grinding herbs, chillies and spices together with coconut vinegar and tamarind paste, before cooking. In this special collaboration, Karen Ahmed gets a surprise call from Aunty Maggie who accuses her of captivating her husband Silu.

My Nana used to often make this dish but I took it for granted. I now appreciate the blend of spices, vinegar and tamarind together with coriander and chillies that make this a very unique recipe.

Chicken Cafreal

Ingredients

  • 1 tsp Cumin
  • 1 tsp black Peppercorns
  • 1 tsp Cloves
  • 1 inch stick of Cinnamon
  • 2 tsps of Khus Khus(White Poppy Seeds)
  • 1 tsp Haldi or Turmeric
  • 1/4 cup Coconut Vinegar
  • 8 cloves of Garlic
  • 1 inch stick of Ginger
  • 4 large green Chillies
  • 1 large bunch Coriander(stems and leaves) about 4 cups
  • 1 inch piece of Tamarind soaked in 1/4 cup water
  • 10 – 15 skinned Chicken drumsticks

Instructions

  1. Roast the whole spices – Cumin seeds, Peppercorns, Cloves, Cinnamon and Khus Khus together in a dry pan and leave aside to cool
  2. Grind to a powder once cooled
  3. In a food processor add the Vinegar and roughly chop the chillies, garlic and ginger and blend
  4. Add 1/2 the coriander, the spices a tsp of Turmeric and some water to help it blend
  5. Add the second half of the coriander, 1- 2 tsps of salt and the soaked Tamarind(be sure to remove any seeds)
  6. Skin and clean your chicken and make gashes in the meat
  7. Pour the mixture over the Chicken and leave to marinate for a few hours and preferably overnight
  8. Shallow fry on all sides and bake in the oven for 30 mins
https://kravingsfoodadventures.com/chicken-cafreal/

Ragada Pattice

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Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as ‘Vatana’ curry, garnished with date and Tamarind chutney, ‘sev’ or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.

This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

Potato Patty (recipe in card below)

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White Pea(Vatana) Curry (Sorry I wasn’t able to recover this picture)

Date & Tamarind Chutney (recipe in card below)

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Ragada Pattice

Ingredients

  • Potato Patties
  • 6 Potatoes, boiled and mashed
  • 1 tsp each Ginger & Garlic paste
  • I tsp each Cumin, Coriander, Haldi and Chaat Masala
  • Salt to taste
  • Cornstarch
  • Oil
  • White Pea(Vatana) curry or Ragada
  • 1 cup white peas soaked overnight
  • 1 onion finely chopped(1 cup)
  • 2 – 3 Green Chillies
  • 3 – 4 tomatoes (2 cups)
  • 1 tsp each Ginger and Garlic paste
  • 1 tsp each red Chilli, Haldi and Coriander
  • 1 tsp Chaat Masala
  • Salt
  • 1/2 cup chopped Coriander
  • Date & Tamarind Chutney
  • 15 – 20 seeded Dates
  • Equal quantity Tamarind
  • 2 tbsps Jaggery(unrefined cane sugar)
  • 1 tsp each Cumin & Fennel seeds
  • 1 tsp each, Ginger powder, Black salt and Chilli powder
  • 2 cups water

Instructions

  1. Potato Patties
  2. Mix everything together and make into patties
  3. Dust with some cornstarch and shallow fry
  4. White Pea(Vatana) curry or Ragada
  5. In an open pressure cooker, heat some oil, sauté onions and chillies
  6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
  7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
  8. Let the pressure cooker rest for 10 mins before opening it
  9. Add Chaat masala and Coriander
  10. Date & Tamarind Chutney
  11. Chop the dates and tamarind coarsely
  12. Add the water to a large sauce pan and bring to the boil
  13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
  14. Dry roast the cumin and fennel seeds and grind to a powder
  15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
  16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney
https://kravingsfoodadventures.com/ragada-pattice/

Bombay Chicken

View my step-by-step video

BombayChicken_H

I don’t know why but lately I’ve been thinking about my college days a lot and one of those memories was definitely hanging out with friends and enjoying all of the culinary delights Bombay has to offer.  Of course one of them is the delectable Bombay Chicken. Bombay was officially changed to Mumbai in 1995 by the ruling political party, but the name of this snack never really changed. Similar to Chicken 65, this recipe is prepared dry and spicy a perfect accompaniment to a cold beverage. Like many others, there are many different variations to the the ingredients used in this recipe. I base this recipe sorely from my memory of how it should taste and the end result is pretty damn good!

This recipe is super easy to prepare. We first create the spice base and caramelize the chicken in it and serve it garnished with coriander and shallots. Boneless chicken is your best option as this is basically a bar snack. I prefer and urge you to use Chicken thigh instead as dark meat is more succulent, it’s also better as the masala takes time to thicken and the chicken cooks slowly at the same pace.

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Bombay Chicken

Ingredients

  • 2 lbs boneless Chicken thighs in 1 inch pieces
  • 1 small red onion finely diced
  • 3 green chillies, sliced
  • 1 cup fresh Curry leaves
  • 4 cloves of garlic minced(roughly 2 tbsps)
  • 1 inch stick of ginger grated(roughly 2 tbsps)
  • 1 tsp each Cumin, Chilli and Turmeric powder
  • 2 tsps Salt
  • Juice of 1/2 a Lime
  • Sliced shallots and coriander to garnish

Instructions

  1. Heat some oil and sauté the onion
  2. Add the green chillies followed by the curry leaves
  3. Add the ginger and garlic and cook for a minute to get rid of the raw flavour
  4. Add the spices and salt and add the Chicken
  5. Cook on a high flame and lower the flame and continue to cook for 10 – 15 minutes
  6. The gravy base should cook till its dry and the Chicken pieces should be nice and caramelized
  7. Add the juice of half a lime and garnish
https://kravingsfoodadventures.com/bombay-chicken/